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Effect of inoculation strategy of non‐ Saccharomyces yeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines
Author(s) -
Lee S.B.,
Banda C.,
Park H.D.
Publication year - 2019
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12405
Subject(s) - fermentation , wine , aroma , food science , chemistry , fermentation in winemaking , winemaking , yeast , ethanol fermentation , yeast in winemaking , aroma of wine , saccharomyces , malolactic fermentation , wine fault , aroma compound , saccharomyces cerevisiae , flavour , biochemistry , biology , bacteria , lactic acid , genetics
Background and Aims Wine made from the Campbell Early grape cultivar has less flavour than wine made from European grape cultivars. The aim of this study was to investigate the individual fermentation characteristics of several non‐ Saccharomyces yeasts for improving the aroma of Campbell Early wine. Methods and Results Nine species of non‐ Saccharomyces yeasts were used as wine starters in single or co‐fermentation with Saccharomyces cerevisiae . Several fermentation characteristics and physiological properties were investigated. Volatile higher alcohol and ester compounds were also analysed by GC/MS and by principal component analysis. Single‐fermented wines showed different fermentation kinetics, whereas co‐fermented wines showed similar, but slightly different, fermentation kinetics depending on their ethanol tolerance. Principal component analysis indicated that the composition of both volatile higher alcohols and esters was distinguishable between single and co‐fermented wines, but volatile esters in co‐fermented wines were more widely distributed compared to that in single fermented wines. Conclusions The fermentation kinetics of each strain was different. Volatile esters were more affected by co‐fermentation than volatile higher alcohols, which were produced during the early phase of fermentation. Moreover, interactions among the various volatile aromatic compounds affected the final wine aroma. Significance of the Study These findings could provide valuable information to researchers and winemakers on the enhancement of wine aroma using non‐ Saccharomyces yeasts.